Subj : Olde-School Recipes - 27
To : All
From : Dave Drum
Date : Sat Jan 18 2025 12:17 pm
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Title: Fudge
Categories: Chocolate, Dairy, Candy, Nuts
Yield: 6 3/4 pounds
4 ts + 1/2 c butter; divided
4 1/2 c Sugar
12 oz Can evaporated milk
1 ts Salt
16 oz German sweet chocolate;
- chopped
2 c Semisweet chocolate chips
11 1/2 oz Milk chocolate chips
14 oz (2 jars) marshmallow creme
4 c Chopped pecans or walnuts;
- toasted
2 ts Vanilla extract
Line two 13" X 9" pans with foil and grease the foil
with 4 teaspoons butter. In a heavy Dutch oven, combine
sugar, milk, salt and the remaining butter. Bring to a
boil over medium heat, stirring constantly. Cook,
without stirring, until a candy thermometer reads
235oF/113oC (soft-ball stage).
Remove from the heat. Stir in chopped German chocolate
and the chocolate chips until smooth. Fold in the
marshmallow creme, pecans and vanilla. Spread into
prepared pans.
Refrigerate for 1 hour or until firm. Using foil, lift
fudge out of pans. Discard foil; cut fudge into 1-in.
squares. Store in airtight containers.
Linette Shepherd, Williamston, Michigan
Makes: 6 3/4 pounds (19 1/2 dozen pieces)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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